What does egg yolk do in mousse?

Egg yolks play a crucial role in mousse, contributing to its texture, richness, and stability. Here's how:

Texture:

* Emulsification: Egg yolks contain lecithin, a natural emulsifier that helps bind fat and water together. This is essential for mousse because it creates a smooth, velvety texture by preventing the ingredients from separating.

* Stabilization: The proteins in egg yolks denature and solidify when heated, which helps stabilize the mousse and prevent it from becoming runny or collapsing.

Richness:

* Fat: Egg yolks are naturally rich in fat, which adds a creamy and indulgent quality to mousse.

* Flavor: The yolk's flavor adds a delicate, savory note to the mousse, complementing the other ingredients.

Other benefits:

* Color: Egg yolks contribute to the rich yellow color of many mousses.

* Aeration: When whisked, egg yolks incorporate air, which lightens the texture and creates a fluffy, airy mousse.

In summary, egg yolks are essential for creating a smooth, rich, and stable mousse. They contribute to the emulsification, stabilization, richness, flavor, and aeration of the dessert.